Pan-Seared Tilapia with Roasted Red Pepper Salsa

with lemon quinoa

This fresh, light dinner feels like a satisfying way to start out the new year. When the recipe was first introduced to our community in March 2015, it called for quite a bit of chopping by hand, so we've cut down on prep time by making the salsa in the food processor. Smarts: The flavors in the salsa will develop in the fridge, so make it ahead of time to bring out the most flavor.

Prep

Quinoa - Double if making Tuesday's meal. Combine quinoa with stock and a pinch of salt in a saucepan. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. Remove from heat when finished to prevent burning / sticking. (Can be done up to 5 days ahead)

Make salsa - Double if making Wednesday's meal. Place onions in the bowl of a food processor. Pulse onions until broken down into small pieces. Drain and rinse red peppers and add to onions with vinegar and capers. Pulse 8 to 10 more times, until ingredients are chopped but small pieces still remain. (Note: if you prefer, you can also chop everything by hand.) (Can be done up to 5 days ahead)

Broccolini - Trim ends and chop broccolini into bite-sized pieces and place into a microwave-safe dish. Toss with some salt. Cover with a damp paper towel and microwave for 2 ½ to 3 minutes, until broccolini is tender but still crunchy. (Can be done up to 5 days ahead)

Lemons (the portion for the fish) - Slice into wedges. (Can be done up to 3 days ahead)